Chili-Taco Zucchini Soup
By
Sharon Colyer
@Cmom02
2
★★★★★ 2 votes5
Ingredients
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3-4 can(s)(14 1/2 oz. each) vegetable broth*
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2 can(s)(14 1/2 oz. each) stewed tomatoes
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2 can(s)(15 oz. each) tomato sauce
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1 largeonion, chopped
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2 stalk(s)celery, chopped
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1 pkg(1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
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1 can(s)(15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
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1/2-1 can(s)mild green chilies or spicy if preferred (optional) freeze any leftover chilies
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1-2 mediumzucchini, halved lengthwise & sliced
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1 mediumyellow squash, halved lengthwise & sliced
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1 cfresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
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1/4 tspgarlic powder
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·salt and pepper to taste (optional)
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·hot sauce to taste (optional)
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TO MAKE NON-VEGETARIAN
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2 ccooked chicken or turkey
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·*change broth to chicken or turkey broth, if preferred
How to Make Chili-Taco Zucchini Soup
- In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.
- Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings.
*If adding cooked chicken, add when adding last vegetables.